Italian baked white fish
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$4.30 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 brown onion, diced
3 garlic cloves, thinly sliced
1 long red chilli, sliced
1/2 bunch basil, small leaves picked, to garnish; stems finely sliced
1 teaspoon fennel seeds (optional)
400g can no-added-salt chopped tomatoes
16 kalamata olives, halved, pitted
4 x 120g white fish fillets, such as barramundi
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Heat olive oil in a medium heavy-based saucepan set over medium–high heat. Add onion, garlic, chilli, basil stems and fennel seeds (if using); stir for 3–4 minutes, or until onion turns translucent. Add chopped tomatoes to saucepan; cook for 8–10 minutes, or until tomatoes reduce and thicken. Stir half of the olives into tomato mixture.
Step 2 Spoon tomato mixture into a baking dish large enough to arrange fish fillets in one layer. Press fillets lightly into tomato mixture to immerse. Cover dish with lid or sheet of foil and bake for 14–18 minutes, or until fish flakes when tested with a fork.
Step 3 Divide tomato mixture among serving plates, adding one fish fillet to each. Top fish fillet with remaining olives, garnish with basil leaves and serve.
About this recipe
First published: July 2014